无菌包装滩羊肉冷拼菜肴低温保鲜的工艺优化

用无菌真空包装舱对煮制后的白切羊肉、凉手抓羊肉、椒盐羊肝、酱羊肉以及酱羊头肉进行无菌包装,在0⁵℃冷藏,对其菌落总数进行测定,结果表明:白切羊肉和凉手抓羊肉的菌落总数在30 d时达到4.45 lg CFU/g,达到变质临界值4.47 lg CFU/g;椒盐羊肝的菌落总数在28 d时达到4.47 lg CFU/g,达到变质临界值4.47 lg CFU/g;酱羊肉和酱羊头肉的菌落总数在35 d时达到4.87 lg CFU/g,接近变质临界值4.90 lg CFU/g。结合菌落总数、挥发性盐基氮（TVB-N）值、硫代巴比妥酸（TBA）值、色泽、p H、低场核磁水分分布、致病菌的测定进行相关性分析,初步判定:以上五种冷拼菜肴在0⁵℃条件下的保鲜期分别为30、30、28、35、35 d。经实验发现使用这种无菌包装方法不仅能够避免二次杀菌对品质的影响,还能有效的延长低温肉制品的保鲜期。 

Optimization of low temperature preservation process for aseptic packaging Tan mutton cold dishes

Aseptic packaging cooked boiled mutton lamb, cold hand-grabbed lamb, salt and pepper lamb liver, sauce lamb and sauce head lamb in the aseptic vacuum packaging cabin, refrigeration at 0 ~ 5 ℃, through determining the total number of colonies, the results showed that the total number of colonies of boiled mutton lamb and cold hand-grabbed lamb reached4.45 lg CFU/g at 30 d, approximate to metamorphic critical value 4.47 lg CFU/g, the total number of colonies of salt and pepper lamb liver reached 4.47 lg CFU/g at 28 d, approximate to metamorphic critical value 4.47 lg CFU/g, the total number of colonies of sauce lamb and sauce head lamb reached 4.87 lg CFU/g at 35 d, approximate to metamorphic critical value 4.90 lg CFU/g.Combine the total number of colonies, the volatile base nitrogen ( TVB-N) , thiobarbituric acid ( TBA) , color, p H, low field NMR distribution and detection of pathogenic bacteria, then preliminary determination that the shelf life of this 5 cold dishes were 30, 30, 28, 35 and 35 days at 0 ⁵ ℃.It has been found that the use of this aseptic packaging method not only avoids the effect of secondary sterilization on quality, but also effectively prolongs the shelf life of low temperature meat products.